Oven fried pork chops with mayonnaise
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By submitting your email, you agree to our Terms and Privacy Notice. Fries” and “Hot chips” redirect here. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. The standard method for cooking french fries is deep frying, which submerges them in hot fat, nowadays most commonly oil. Vacuum fryers produce potato chips with lower oil content, while maintaining their colour and texture.
They may then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results. This step can be done in advance. They are then placed in a colander or on a cloth to drain, then served. Since the 1960s, most french fries in the US have been produced from frozen Russet potatoes which have been blanched or at least air-dried industrially. French fries are fried in a two-step process: the first time is to cook the starch throughout the entire cut at low heat, and the second time is to create the golden crispy exterior of the fry at a higher temperature.
This is necessary because if the potato cuts are only fried once, the temperature would either be too hot, causing only the exterior to be cooked and not the inside, or not hot enough where the entire fry is cooked, but its crispy exterior will not develop. The starch granules are able to retain the water and expand due to gelatinisation. The water and heat break the glycosidic linkages between amylopectin and amylose strands, allowing a new gel matrix to form via hydrogen bonds which aid in water retention. In the United States and most of Canada, the term french fries, sometimes capitalised as French fries, or shortened to fries, refers to all dishes of fried elongated pieces of potatoes. Variants in shape and size may have names such as curly fries, shoestring fries, etc. Thomas Jefferson had “potatoes served in the French manner” at a White House dinner in 1802. One story about the name “french fries” claims that when the American Expeditionary Forces arrived in Belgium during World War I, they assumed that chips were a French dish because French was spoken in the Belgian Army.
Belgian food historian Pierre Leclercq has traced the history of the french fry and asserts that “it is clear that fries are of French origin”. Fries are first mentioned in 1775 in a Parisian book, and the first recipe for modern French fries is in the French cookbook La cuisinière républicaine in 1795. They became an emblematic Parisian dish in the 19th century. In 1673, Francisco Núñez de Pineda mentioned eating “papas fritas” in 1629, but it is not known what exactly these were. Fries may have been invented in Spain, the first European country in which the potato appeared from the New World colonies. The French and Belgians have an ongoing dispute about where fries were invented. The myth of Belgian fries dates from around 1985.
From the Belgian standpoint, the popularity of the term “french fries” is explained as “French gastronomic hegemony” into which the cuisine of Belgium was assimilated, because of a lack of understanding coupled with a shared language and geographic proximity of the countries. 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, as a substitute for frying fish when the rivers were frozen. In France and other French-speaking countries, fried potatoes are formally pommes de terre frites, but more commonly pommes frites, patates frites, or simply frites. French fries migrated to the German-speaking countries during the 19th century. Since the 1950s, currywurst has become a widely-popular dish that is commonly offered with fries. The first commercially available chips in the UK were sold by Mrs ‘Granny’ Duce in one of the West Riding towns in 1854. In the United States, the J.
Simplot Company is credited with successfully commercialising french fries in frozen form during the 1940s. A popular Québécois dish is poutine, such as this one from La Banquise restaurant in Montreal. It is made with french fries, cheese curds and gravy. French fries are the main ingredient in the Québécois dish known as poutine, a dish consisting of fried potatoes covered with cheese curds and brown gravy. In Spain, fried potatoes are called patatas fritas or papas fritas.
